Chicken Scallopini
Golden, pan-seared chicken bathed in a silky lemon-butter sauce—this Chicken Scallopini is a timeless Italian-inspired dish that balances simplicity with bold flavor.
Each tender cutlet is lightly floured and sautéed to a delicate crisp, then finished in a bright, briny blend of white wine, capers, and fresh lemon juice. The result is a vibrant yet comforting entrée that feels equally at home on a weeknight table or special occasion spread.
With minimal ingredients and a short cook time, this dish proves that elegance in the kitchen often comes from restraint and balance.
Why People Will Love This Chicken Scallopini Recipe:
Perfectly Balanced Flavors: The tangy brightness of fresh lemon juice, the briny depth of capers, and the richness of butter come together in harmony, creating a sauce that elevates the tender chicken to gourmet-level satisfaction.
Elegant Simplicity: With just a handful of pantry-friendly ingredients, this dish delivers restaurant-quality flavor without complexity—making it ideal for both novice cooks and seasoned home chefs.
Quick Yet Impressive: Ready in under 30 minutes, this recipe is ideal for busy weeknights while still sophisticated enough to serve at dinner parties or special occasions.
Light Yet Comforting: Unlike heavy cream-based sauces, this scallopini stays light on the palate, making it a refreshing alternative that still feels like comfort food.
Versatile Pairing Options: Whether served with pasta, mashed potatoes, rice, or a crisp green salad, this dish adapts easily to various sides and occasions—making it a go-to favorite again and again.
Key Ingredients:
Chicken breast cutlets – Thin, quick-cooking medallions that sear to a delicate crust while staying tender, acting as a clean canvas for bright, briny flavors.
All-purpose flour – A whisper-thin dredge that promotes golden browning and gently thickens the pan sauce for a silky, light body.
Olive oil – Provides high-heat sheen for an even sear and a subtle fruitiness that complements citrus and capers.
Dry white wine – Deglazes the fond, releasing caramelized notes and adding acidity and minerality that lift the entire sauce.
Fresh lemon juice – The dish’s radiant core: sharp, aromatic brightness that cuts through richness and defines the scallopini style.
Capers – Small bursts of briny, floral salinity that punctuate each bite and counterbalance the butter’s softness.
Cold unsalted butter – Whisked in off heat to emulsify the sauce, lending gloss, roundness, and a luxurious finish.
Parsley & lemon wedges – Fresh, herbal snap and extra citrus at the table to tailor brightness to taste.
Salt & black pepper – Layered seasoning that sharpens edges, deepens savoriness, and keeps the flavors focused.
Expert Tips:
Pound the chicken evenly: If your cutlets vary in thickness, lightly pound them between two sheets of parchment paper. This ensures even cooking, prevents dry edges, and creates that signature tenderness scallopini is known for.
Season in layers: Don’t just season the chicken—lightly salt the dredging flour as well. This builds depth and ensures each component is flavorful on its own before the sauce even touches it.
Use a stainless steel skillet: Avoid nonstick pans here. A stainless steel pan creates a beautiful fond (those golden-brown bits stuck to the bottom), which is essential for developing a deeply flavorful pan sauce.
Deglaze while it’s hot: When you add the wine and lemon juice to the skillet, do so while it’s still hot. Scrape thoroughly to lift all the flavor from the bottom—this is where the sauce begins to sing.
Butter last, and off heat: Always swirl in the cold butter off the heat. This classic French technique—called monter au beurre—helps emulsify and silkify the sauce without breaking or becoming greasy.
Serve immediately: This dish shines brightest straight from the skillet, when the sauce is glossy and the chicken is still juicy. Keep sides ready beforehand to plate fast and serve warm.
Chicken Scallopini
Ingredients
8 chicken breast cutlets, about 3 ounces each (see Note 1)
Salt and freshly ground black pepper, to taste
½ cup all-purpose flour, for dredging
2 tablespoons olive oil
½ cup dry white wine (see Note 2)
¼ cup freshly squeezed lemon juice
¼ cup capers, rinsed and drained
2 tablespoons cold unsalted butter
Fresh parsley, finely minced (for garnish)
Lemon wedges, for serving
Instructions
Prepare the Chicken:
Pat the chicken cutlets dry using paper towels.
Season both sides with salt and freshly ground black pepper.
Lightly coat each piece in flour, shaking off any extra.
Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat until it shimmers.
Carefully place the chicken in the pan and sear for about 5 minutes total, flipping halfway, until golden brown and just cooked through.
Transfer the cutlets to a plate and loosely cover with foil to keep warm.
Make the Sauce:
To the same skillet, pour in the white wine and lemon juice, scraping up any browned bits from the bottom for added flavor.
Remove the skillet from the heat and whisk in the cold butter until the sauce becomes smooth and glossy.
Stir in the drained capers.
Finish and Serve:
Return the cooked chicken and its juices to the skillet, gently turning the cutlets to coat them in the sauce.
Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side for a fresh, citrusy finish.
Important Notes When Making Chicken Scallopini:
Cutlet size matters: Aim for uniformly thin chicken breast cutlets, about 1/4-inch thick. This ensures quick, even cooking and keeps the meat juicy without drying out. If using thicker breasts, slice and pound them evenly.
Don’t skip the flour dredge: Lightly coating the chicken in flour not only helps create a golden crust when seared, but also thickens the lemon-wine sauce slightly as it cooks, giving it body and richness.
Mind your wine choice: Use a dry white wine (like Sauvignon Blanc or Pinot Grigio). Avoid sweet wines, which can throw off the balance of the bright, savory sauce. If not using wine, substitute with chicken broth and a touch of white wine vinegar.
Lemon juice should be fresh: Bottled lemon juice often has a harsh, acidic bite. Fresh lemon juice offers balanced acidity and brightness—crucial for that clean, citrusy finish.
Capers must be rinsed: Capers are typically packed in brine or salt. Always rinse and drain them to remove excess saltiness so they contribute a subtle briny pop instead of overwhelming the sauce.
Timing is key: Don’t overcook the chicken during the sear. Since it simmers briefly in the sauce afterward, slightly undercooking it in the first step helps prevent dryness.
Serve immediately after saucing: Chicken Scallopini is best enjoyed hot and fresh, right after coating in the sauce. Letting it sit too long can dull the flavors and soften the crisp exterior.
How To Enjoy Chicken Scallopini After Cooking:
Right After Cooking
Serve it hot: Chicken Scallopini is at its best fresh out of the pan, when the sauce is glossy and the chicken is tender and juicy.
Spoon sauce generously: Make sure each cutlet is well-coated with the lemony, buttery sauce. Don’t forget the capers—they add a punch of briny flavor that balances the richness beautifully.
Add fresh garnishes: A sprinkle of finely chopped parsley adds freshness, while a squeeze of lemon brightens every bite.
Best Side Dishes
Starchy companions: Serve over buttered angel hair pasta, creamy mashed potatoes, or garlic rice to soak up every drop of sauce.
Fresh vegetables: Pair with steamed asparagus, sautéed green beans, or a crisp arugula salad tossed in a lemon vinaigrette to complement the citrus notes of the dish.
Crusty bread: A warm piece of rustic bread or baguette is perfect for mopping up the pan sauce.
Drink Pairings
White wine: A dry white wine like Pinot Grigio or Chardonnay enhances the lemon-wine sauce and doesn’t overpower the delicate chicken.
Sparkling water with citrus: For a non-alcoholic option, pair with chilled sparkling water infused with lemon or cucumber for a refreshing balance.
Leftovers & Reheating
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently: Reheat in a skillet over low heat with a splash of chicken broth or water to loosen the sauce. Avoid the microwave if possible to keep the chicken tender.
When to Serve It
Elegant enough for guests, easy enough for a weeknight—this dish is a great fit for:
- Romantic dinners
- Family meals with a gourmet touch
- Dinner parties with light wine pairings
Nutrition Information
For one serving of Chicken Scallopini (based on 4 servings):
Calories: 385 kcal | Total Fat: 22.7 | Saturated Fat: 7.4 g | Monounsaturated Fat: 9.1 g | Polyunsaturated Fat: 2.2 g | Cholesterol: 135 mg | Sodium: 380–450 mg (depending on added salt) | Total Carbohydrates: 9.8 g | Dietary Fiber: 0.7 g | Sugars: 0.9 g | Protein: 35.4 g
Frequently Asked Questions:
Can I use chicken thighs instead of chicken breast cutlets?
Yes, boneless, skinless chicken thighs can be used for a juicier alternative. However, they may take a little longer to cook and yield a slightly richer flavor.
What can I substitute for the white wine in the sauce?
If you prefer not to use wine, substitute with low-sodium chicken broth plus a teaspoon of white wine vinegar or lemon juice for acidity. The flavor will differ slightly but still be delicious.
Why do we use cold butter to finish the sauce?
Cold butter is whisked in at the end off the heat to emulsify and thicken the sauce while giving it a smooth, glossy finish without breaking or separating.
Can I prepare Chicken Scallopini in advance?
You can sear the chicken ahead and refrigerate. Reheat gently in the sauce just before serving to preserve moisture and texture. However, it’s best enjoyed fresh.
What are the best side dishes to pair with this recipe?
Classic pairings include angel hair pasta, mashed potatoes, or steamed vegetables. A simple arugula salad with lemon vinaigrette also complements the bright, citrusy flavors beautifully.
How do I get the chicken cutlets thin and even for scallopini?
Use a meat mallet or rolling pin to gently pound the chicken between two sheets of plastic wrap or parchment paper until it’s about ¼-inch thick. This ensures even cooking and a tender texture.
Why does the flour coating matter before pan-searing the chicken?
The light flour coating helps create a beautiful golden crust and also thickens the sauce slightly as the flour mingles with the pan juices and liquids during deglazing.
Can I make this dish without alcohol in the sauce?
Yes. If avoiding alcohol, substitute the dry white wine with an equal amount of low-sodium chicken broth plus a splash of white wine vinegar or lemon juice for acidity and depth.
How do I prevent the butter from breaking when making the sauce?
Remove the skillet from the heat before whisking in cold butter. This gentle technique helps emulsify the sauce, making it silky and smooth without separating.
What’s the key to balancing the lemon and caper flavors without overpowering the dish?
Use freshly squeezed lemon juice and taste as you go. If it’s too tangy, you can balance it with a touch more butter or a small spoonful of cream to mellow the acidity.